Fix Something

Submit a Critic Score

Winemaker's Notes:

97 Points, James Suckling: "Vivid aromas of ripe, almost dry strawberries with fresh roses. Perfumes transform in the glass. Full body plus dusty tannins that are velvety and caressing. Tangy finish. A rich and structured red with a long future. Better in 2020." 3/16.
94 Points, Antonio Galloni, Vinous Media:"The 2012 Barolo Brunate wraps around the palate with striking depth. Creamy and expansive on the palate, the 2012 captures all the signatures of this site in a voluptuous, textured personality and depth. In 2012, Voerzio's Brunate is a bit more red-toned than is typically the case, while the darker, more balsamic inflections typical of this site aren't fully formed yet. As is often the case, the Brunate is soft and hushed on entry, then explodes through the mid-palate and finish with considerable intensity. This is the most embryonic of Voerzio's 2012s. Hints of sage, lavender and dried flowers add the closing shades of nuance."3/16.

Vintages

My Wines

My Cellar

This now cult status winery was established in 1986, when a young Roberto Voerzio decided to leave the family business to make wine on his own, with the support of his wife Pinuccia. The estate began with just two hectares (5 acres), but years of patient and diligent negotiations were rewarded with the acquisition of some of the most prestigious and historic crus in La Morra for the product... Read more

This now cult status winery was established in 1986, when a young Roberto Voerzio decided to leave the family business to make wine on his own, with the support of his wife Pinuccia. The estate began with just two hectares (5 acres), but years of patient and diligent negotiations were rewarded with the acquisition of some of the most prestigious and historic crus in La Morra for the production of Barolo as well as excellent vineyards for varieties such as Dolcetto, Barbera, Nebbiolo and Merlot.
At Roberto Voerzio, an almost fanatical attention and dedication is lavished on each and every vineyard, vine and cluster. High density planting (6,000/8000 vines per hectare), short winter pruning (leaving just 6-8 buds per plant), a green harvest in mid-July (reducing the bunches by more than 50%) and a second thinning-out in mid-August (during which each cluster is reduced in size by cutting off the bottom part and leaving just the full, more concentrated upper section) translate into drastically reduced yields, at little as 500 g per plant for the most prestigious vineyards.
Roberto Voerzio’s viticultural philosophy is simple: work the vineyards with the utmost respect. No chemical fertilizers, weed-killers, fungicides or other substances are utilized. Weeds between vineyard rows are removed manually and each individual vine is fertilized by hand using cow manure or humus, depending on the specific needs of the plant.
A non-interventionalist philosophy is applied in the cellar as well where fermentation takes place naturally (without yeast inoculation) in stainless steel tanks. After the malolactic fermentation is complete (also in stainless steel), all the wines except Dolcetto are aged in wood, using a combination of large oak casks and small French oak barrels. Nothing is added and the wines are not filtered.
This meticulous approach both in the vineyards and cellar has granted Roberto Voerzio countless accolades and admiration from wine enthusiasts around the world, each bottle a masterpiece of authenticity.
“The wines of Roberto Voerzio are often (mistakenly) categorized as “modern.” We don’t produce modern wines. Perhaps the approach we take in the vineyards could be considered progressive, but it’s really nothing new; growers in other parts of the world have been applying the same methods for years.” – Davide Voerzio
Source: http://vinconnect.com/wineries/roberto-voerzio/
Read less

97 Points, James Suckling: "Vivid aromas of ripe, almost dry strawberries with fresh roses. Perfumes transform in the glass. Full body plus dusty tannins that are velvety and caressing. Tangy finish. A rich and structured red with a long future. Better in 2020." 3/16.
94 Points, Antonio Galloni, Vinous Media:"The 2012 Barolo Brunate wraps around the palate with striking depth. Creamy and expansive on the palate, the 2012 captures all the signatures of this site in a voluptuous, textured personality and depth. In 2012, Voerzio's Brunate is a bit more red-toned than is typically the case, while the darker, more balsamic inflections typical of this site aren't fully formed yet. As is often the case, the Brunate is soft and hushed on entry, then explodes through the mid-palate and finish with considerable intensity. This is the most embryonic of Voerzio's 2012s. Hints of sage, lavender and dried flowers add the closing shades of nuance."3/16.